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  • All Things Local community magazine - recipe - chocolate truffles
    or another liquer For the coating afterwards good quality plain milk or white chocolate Method 1 Pour the cream into a saucepan and bring to the boil 2 Break your chocolate into chunks and add to the cream stirring until melted and thoroughly mixed 3 Remove the pan from the heat and add the butter stirring until smooth 4 Add the Baileys or liquer and pour the whole mixture into a bowl 5 Place the bowl in the fridge for around an hour until the temperature has gone down but the mixture has not set yet 6 With an electric whisk beat the mixture until it has lightened in both colour and texture 7 Replace in the fridge and leave overnight 8 Remove the bowl and with a teaspoon take small amounts and roll them into balls Try not to handle the mixture too much roughly shaped truffles will look fine once they re coated 9 Finally roll the truffles in either cocoa powder chopped nuts desiccated coconut or grated chocolate For the best results however dip them in melted chocolate and put them on greaseproof paper in the fridge to set Baileys Chocolate Truffles Whoever thought a simple recipe could have such sophisticated results These delicious truffles make a gorgeous present when placed in a lined gift box or cellophane wrapped and tied with a bow But if you re staying in on Valentine s Day a pile of these little delicacies will go down perfectly with a glass of wine and a good film Current Village Edition Current Belper Edition Current Ripley Edition What you ve been saying about All Things Local I thought I would just take a moment to let you know what kind of response I have received from advertising in All Things Local magazine

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue11 (2016-02-09)
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  • All Things Local community magazine - recipe - Fig Tart with Honey Ice-Cream
    fold the flour almonds and almond essence into the creamed mixture for the Honey Ice Cream 1 and a half pints of double cream 4 tablespoons honey 12 egg yolks 300g caster sugar Boil together 1 pint of the double cream and honey Whisk together the egg yolks and sugar Pour the boiled cream honey over the egg sugar mixture Stir in the remaining half pint of double cream Ideally place into an ice cream churner machine churn until thick 80z puff pastry Method Roll out the puff pastry to the thickness of a 1 coin and cut out 6 inch discs Place a tablespoon of franzipan in the centre slice 2 figs and arrange them in the shape of a fan on the top Bake on a tray for approx 20 minutes Chef Nigel Stuart from Morley Hayes Current Village Edition Current Belper Edition Current Ripley Edition What you ve been saying about All Things Local I thought I would just take a moment to let you know what kind of response I have received from advertising in All Things Local magazine I can certainly say that the response has been even better than I expected and certainly has

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue10 (2016-02-09)
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  • All Things Local community magazine - recipe - Halibut with courgettes and girolle mushrooms
    a pack of butter diced 1 rasher of smoked bacon roughly chopped 100ml water for the White wine cream sauce 90gms button mushrooms 2 shallots 250ml double cream 1 glass dry white wine 20gms butter Method Cut potatoes into 8 slices 7mm x 60mm Scatter butter across a large baking tray suitable for the top of the stove or frying pan with bacon and water sit potatoes on the top bring to the boil turn down to a simmer and cook until the bottoms are golden brown the water will evaporate turn over and cook until soft to touch Remove from pan and set aside Lightly fry halibut in butter for about 2 and a half minutes turn over and cook for 30 seconds place in the oven 200 degrees C for approx 4 minutes or firm to touch Meanwhile using the butter for cooking fry mushrooms with diced shallots and in another pan fry the courgettes Add 2 tsps of chopped parsley to the mushrooms season with salt pepper and lemon juice Season courgettes reheat fondant potatoes in the oven carrots in some hot water or a steamer For the sauce Lightly fry sliced mushrooms and chopped shallots in a saucepan until cooked add white wine and reduce by half Add cream reduce by third strain sauce and set aside Assemble the dish Place 2 fondant potatoes on each plate topped with some courgettes and the halibut arrange baby carrots cut in hallf lengthways with girolle mushrooms around the outside Reheat strained sauce whisk in a knob of butter squeeze of lemon juice and correct the seasoning Chef Nigel Stuart from Morley Hayes Current Village Edition Current Belper Edition Current Ripley Edition What you ve been saying about All Things Local Karyn has created her magazine to a very

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue9 (2016-02-09)
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  • All Things Local community magazine - recipe - Panacotta with roasted strawberries, orange and vanilla
    down by 1 3rd remove vanilla pods cut down the middle and scrape out the seeds and add to cream mixture Soak gelatine leaves in the milk for about 15 minutes or until it goes soft Remove gelatine squeeze excess liquid out Heat the milk until boiling add gelatine to milk and stir until dissolved add to the hot cream and then leave to cool Whip the remaining cream with the icing sugar until the sugar has dissolved and the cream has slightly thickened Mix this with cooled cooked cream mix Pour mixture into 4 small moulds Allow to set in the fridge for a minimum of 2 hours You will know when it is set as when you touch it lightly with your finger it will wobble slightly Roasted Strawberries Pre heat oven to 150 degrees C gas mark 2 Dice the strawberries and grate the outer skin of the orange not going too deep This is the zest Cut orange in half squeeze juice into a container split vanilla pods and scrape out seeds with a knife keep to one side Place strawberries in an oven proof baking dish with the vanilla seeds sugar orange zest and mix lightly Add the vanilla pods orange juice Bake for 15 20 minutes until tender Allow to cool Turn out the set panacotta onto your desert plate garnish with the roasted strawberries and enjoy Nice with a spoon of creme fraiche too Tip When turning out the panacotta lightly dip into warm water remove pull cream away from edge of mould before turning onto plate Current Village Edition Current Belper Edition Current Ripley Edition What you ve been saying about All Things Local I decided to use All Things Local for my first advert as I liked the magazines concept I

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue8 (2016-02-09)
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  • All Things Local community magazine - recipe - Grilled Sea Bass with Crab & Potato Salad and Dill Butter Sauce & Mussels
    Banana Shallot finely chopped A good bunch of Dill chopped 1 x large baking potato diced and cooked till tender 200gm of cooked mussels 150 ml white wine 125gm unsalted butter diced Method Potato Salad Gently fry half the banana shallot in olive oil add cooked potato crab meat and dill keep warm season to taste Butter Sauce Put the white wine and other half of the banana shallot in a small saucepan reduce by half gradually add diced butter while whisking over a low heat until all the ingredients are mixed together Add some chopped dill and the mussels Keep warm do not boil Sea bass Gently score the skin with a sharp knife all down the fillets just below the skin as this helps the fish cook evenly and adds to the presentation Place the fillets on a buttered grill tray brush the fillets with melted butter grill for approximately 4 min on full until the skin starts to bubble remove from the heat To serve Place two lines of the warm potato salad onto large dinner plates place the sea bass on top and cover with the butter sauce Now sit down and enjoy Current Village Edition

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue7 (2016-02-09)
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  • All Things Local community magazine - recipe - Pot Roast of Pork Shoulder
    liquor stock 3 Cut your pork into good chunks about the size of a small hand full peel and roughly dice the carrot onion celery parsnip and swede also and set to one side 4 In a hot oiled large frying pan brown the pork and vegetables on all sides in many seperate batches as to not overcrowd the pan and to get a good colour on your ingredients to later render a dark rich sauce Once all the meat and vegetables are browned place all in the simmering liquor 5 Check the liquor is just covering your ingredients if not just add enough water to do so then cover with foil and place in the middle of your oven at the same temperature as the crackling for a minimum of 3 and a half hours but may well go up to 4 and a half hours 6 After 45 minutes remember to check your crackling cooking time always varies with this so just keep checking it by tapping the centre with a spoon and you are after a brittle firm hollow sound Once achieved remove the crackling and allow to cool for an hour an dthen break it up however desired 7 After 3 and a half hours check the pork using a slotted spoon or ladle remove a piece of pork and if a fork does not fall through it with ease it s not ready yet but check every 30 minutes from now until this is achieved 8 Once the pork is very tender as described return the whole pot roast back to the stove and remove as much of the pork and vegetables from the liquor using your slotted spoon as possible just set these aside for the moment Turn the heat up full and boil

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue6 (2016-02-09)
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  • All Things Local community magazine - recipe - Sticky Toffee Pudding
    3 190 3 Now grease your tin with melted butter using clean fingers or a pastry brush and then quickly push enough greaseproof paper in to line the tin the butter will anchor the paper in shape place in the fridge for 5 10mins to re set the butter 4 In a food mixer or by hand cream the butter sugar together until pale and fluffy then beat in the egg until incorporated Add a 1 3 of the flour to the mix with a 1 3 of the date mash puree and repeat this twice more until all the flour and all the date mash puree is incorporated into the mix Finally add the baking powder and pour the mixture into your tin it should come way to up the tin but don t worry it will rise during cooking Place the tin uncovered in the middle of your pre heated oven for 35 40mins or until a skewer or spoon handle comes out clean when poked in the middle of the cake 5 While your cake is cooking make the sauce place the sugar s cream vanilla into a wide saucepan and cook on a medium to high heat whisking often to help the sugar s dissolve into the cream Once the sugar s are dissolved and the sauce is smooth remove the pan from the heat and whisk in the butter a piece at a time until all is gone and you have a glossy sauce Don t be tempted to whisk in anymore at one time as sauce cannot incorporate to much fat at once and will turn greasy 6 Remove the cake when cooked and either serve immediately with the sauce and maybe some custard ice cream or just the sauce alone The cake will

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe5 (2016-02-09)
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  • All Things Local community magazine - recipe - Lamb Shank Shepherds Pie with Parsnip Mash
    meat is falling away from the bone with ease remove the tray from the oven and carefully pour the liquor stock from the corner of the tray into a deep pot which will fit in your fridge Wait around 45 minutes until your stock is merely warm and then place the pot in the fridge for at least an hour or so until the fat has set solid on top of the liquor While you are waiting for this to happen slide the meat off the shanks into individual bowls or one big one discarding all bones and any fatty sinew from the skin Divide the peas between the dish or dishes 5 Return to your liquor carefully lift the fat which should be solid if it isn t solid use a ladle away from the stock bring the stock back to the boil and reserve the fat separately Estimate roughly how much gravy you shall need to just cover the meat in the dish or dishes and allow the stock to reduce until that amount is rendered while it is still boiling whisk in the gravy granules a little at a time until the stock is thickened remove any rosemary sprigs that remain and pour the gravy over the meat in the dish s until meat is just covered not swimming Any extra can be reserved for later 6 Return to your mash using two spoons divide the mash evenly over the filling s and rough up a little with a fork place tiny spots of the reserved fat on top of the mash don t go mad you just need a tiny amount discard the rest or save in the fridge for up to a week as cooking fat for Yorkshire pudding s etc 7 When you are

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue4 (2016-02-09)
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web-archive-uk.com, 2017-12-11